Simple Garlic Mushroom Crostini
Simple Garlic Mushroom Crostini are crispy baguette slices topped with buttery sautéed mushrooms, garlic, and thyme. Rich, savory, and easy to make, they’re perfect for holiday parties or cozy gatherings. Optional Parmesan and balsamic glaze add a festive touch.
Equipment
- Skillet
- Baking Sheet
Ingredients
Bread & Toast
Mushroom Topping
- 300 g cremini or baby bella mushrooms sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp fresh thyme leaves
- salt & pepper to taste
- grated Parmesan cheese optional, for topping
Instructions
- Pre‑heat the oven to 190 °C (375 °F). Slice the baguette on the diagonal, lightly brush each piece with olive oil, and place on a baking sheet. Toast until golden, about 8‑10 minutes.
- In a skillet, melt the butter with the olive oil over medium heat.
- Add the sliced mushrooms, and sauté until golden and slightly crisp at the edges, about 4‑5 minutes. Be sure not to overcrowd the pan so the mushrooms brown rather than steam. :contentReference[oaicite:0]{index=0}
- Stir in the minced garlic and thyme and cook just until fragrant (about 1 minute). Season with salt & pepper to taste.
- Spoon the warm mushroom mixture onto the toasted baguette slices. If using, sprinkle grated Parmesan on top. Serve immediately while warm.
Notes
- Use day‑old baguette for more even toasting and crisp texture.
- Do not overcrowd the pan when sautéing mushrooms to allow proper browning.
- Drizzle a little balsamic glaze over the finished crostini for extra festive flair.